Bangus Embutido

Fish Meatloaf

Recipe by :  Ariel Jasa,  Mandaluyong City, Philippines

Bangus Embutido is fish counterpart of the iconic Filipino meatloaf -- Embutido.  It uses the equally iconic national fish, bangus or milkfish, which is abundant especially in the northern province of Pangasinan.

Every year, a Bangus Festival is celebrated in Pangasinan with a cooking competition for bangus as main event.

One dish that caught my attention was the Embutidong Bangus -- a cross between Embutido, for the way it was cooked and Rellenong Bangus, for they have almost the same ingredients.

Imagine doing a rellenong bangus filling, minus stuffing it back in its own skin (sounds hideous!) -- but rather forming into a log and steamed to cook.

This dish is certainly much easier way to prepare than the relleno, and it could be healthier, too, because it is steamed rather than fried.


  • Bangus
  • Pickle Relish
  • Red Bell Pepper
  • Raisins
  • Magic Sarap (optional)


  • Carrots
  • Potatoes
  • Breadcrumbs
  • Eggs
  • Onion
  • Garlic
  • Salt and Pepper
  • Cooking Oil


  • 1 Kg Bangus or Milkfish fillet
  • 2 pieces Carrots, minced
  • 4 pieces Potatoes, cut in small cubes
  • 1/2 cup Pickle Relish
  • 1/2 cup Red Bell Pepper, chopped
  • 1 cup Raisins
  • 1 cup Bread crumbs as binder
  • 2 pieces Eggs, beaten as binder
  • 2 pieces medium Onion, chopped
  • 5 cloves Garlic, minced
  • 1 pack Magic sarap
  • 5 pieces Hard-boiled Eggs, cut in halves
  • Salt and Pepper to Taste
  • Cooking Oil

1   Steam or briefly fry the bangus fillet for 1 - 2 minutes to partially cook, then flake to break down the fillet.  

2   Fry the potatoes until lightly browned.

3   Saute the garlic and onions, then add the potatoes, carrots, raisins and red bell pepper.

4   Add the flaked bangus and season with salt and pepper.

5   Turn the heat off and set aside to cool down.

6   Once cooled, mix together the sauteed fish and vegetables with pickle relish, eggs and breadcrumbs.

7   Measure 1 cup of the mix, flatten to about 3" x 6" and lay the halved boiled eggs along the length.

8   Form into a log sealing the eggs inside and wrap tightly in aluminum foil.

9   Steam for 15 to 20 minutes.

10  Slice diagonally and serve with ketchup dipping sauce.

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